Leek

Leeks give a mild onion-like flavor, adding sweetness and aroma to dishes.

Flavor

How to use it

Soup Foundations. Sweat leeks in butter to break down fructans, adding sweetness to soups.

Roasting Companion. Roast leeks for the Maillard reaction, caramelizing sugars and deepening flavor.

Common mistakes

• Inadequate cleaning leaves grit.
• Overcooking makes them mushy.

What goes with leek

• Potato. Leeks and potato are the classic soup pair, sweet allium and soft starch.
• Bacon. Bacon's fat and smoke amplify leek's sweet, oniony flavor.
• Chicken Stock. Leek's mild sweetness deepens chicken stock's savory flavor.
• White Wine. White wine's acid lifts leek's mild sweetness in braises.
• Butter. Butterfat softens leek's sharpness, lending a smooth mouthfeel.
• Mushroom. Sweet leeks balance mushroom's earthy depth.
• Salmon. Leeks' mild sweetness suits salmon's rich flesh.
• Parmesan. Parmesan's salty umami deepens leek's gentle sweetness.

Try tonight

• Make potato-leek soup.
• Sauté with garlic as a side.
• Add to a vegetable tart.

Storage

Store in the refrigerator, unwashed and untrimmed.